[2017-04] Artichoke Cheese (hold the garlic)
My previous attempt at an artichoke loaf had too much garlic (in fact, I should just call it a very successful garlic bread) and not nearly enough artichoke hearts. The cheese (a mix of shredded parmesan, romano, and asiago) worked really well.
For this attempt, I roasted the artichoke hearts (maybe a bit too much) with Italian seasoning and olive oil. I also used a lot more of it, and omitted the garlic altogether. Because the cheese in the last one was just right, I used more of it in this version. :)
- 500g KA Bread Flour
- 350g water (72°)
- 150g ripe starter
- 12.5g kosher salt
- 50g shredded cheese (parmesan, romano, asiago)
- 1 can artichoke hearts, roasted in olive oil with Italian seasoning
As before, I proofed this in parchment overnight for ~9 hours. Baked in parchment in a dutch oven for 25 minutes covered @ 450° and 15 minutes uncovered @ 450°.